You will need: 1 small onion 1 lb. ripe tomatoes 1 small stick celery 3 tablespoons olive oil 1-2 cloves garlic, peeled several sprigs parsley salt and pepper 4 small or 2 medium-sized red mullet* chopped fresh parsley
*Other fish such as mackerel, grey mullet, or even cutlets or fillets of white fish can be cooked in the same way.
Chop the onion and tomatoes and slice the celery. Heat the olive oil in a saucepan and fry the chopped onion, garlic cloves, sliced celery and parsley for several minutes. When they begin to soften and colour add the chopped tomatoes and salt and pepper. Cover the pan and simmer very gently until pulped, about 30 minutes. Press through a sieve into a shallow flameproof dish and check the seasoning. The sauce should be rather thin so if necessary stir in a little water. Arrange the mullet, previously washed and dried, head to tail in the auce. Cook over low heat until tender, about 20 minutes, basting with sauce frequently. serve hot, in the same dish, sprinkled with freshly chopped parsley.
You will need 4/5 lb. beef, cut into thin strips ¼ cup butter 2 onions, cut into thin strips ⅓ lb. champignons, thinly sliced ½ cup flour 2 cups milk ¼ cup heavy cream ¼ teaspoon MSG (monosodium glutamate) (optional) 2 sprigs parsley, minced salt, pepper
Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.
Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.
Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.
1½-2 pounds steak ½ pound calf’s kidney 2 tablespoons flour Salt and freshly ground black pepper 6 ounces freshly grated or packaged suet 12 ounces self-raising flour Dripping 4 tablespoons finely chopped shallot or onion ¼ pint rich beef stock 2-4 tablespoons port wine (optional)
Cut steak and kidney into rather small pieces, and shake well in a bowl containing flour and ¼ level teaspoon each salt and freshly ground pepper, until all the pieces are well coated.
Combine finely grated suet with self-raising flour, adding pepper and salt, to taste, to make a light suet crust.
Grease a pudding basin with dripping, line it with the crust and put in the seasoned meat and finely chopped shallot or onion. Combine stock and port wine (if desired), and fill up the basin with this mixture to near the top, adding a little water if necessary. Put on the pastry lid, making sure the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam 3 to 4 hours. The crust should be rather damp. Serves 4 to 6.
instructions: 1. Stuff the duck with a walnut-size piece of butter, the sliced truffle, salt and pepper. Sew up the openings. 2. Brush the duck with butter and season with salt and pepper. Place in a roasting pan and cook in a moderate oven for 75-90 minutes. 3. Poach the prunes in salt water for 15 minutes. Drain, and let cool. 4. Stuff fifteen of the prunes with the goose liver mousse, setting aside about 2 ounces of the mousse. 5. When the duck has cooled, cover it with the unstuffed prunes cut into halves. Stick them to the duck with the remaining mousse. 6. Prepare the gelatine as directed on the envelope. Coat the duck repeatedly with the gelatine, allowing it to “set” each time in order to obtain a thicker layer. Refrigerate. 7. Place the stuffed prunes around the duck, together with any leftover gelatine. Serve cold, with a green salad in season.
In the Périgord, the gelatine is flavored with the broth from one fresh truffle. The foie gras mousse is available in delicatessens and specialty shops.
Red Chili Sauce (below) Salad oil 1 can (11 oz) tortillas 1 cup light cream 2 chicken bouillon cubes
FILLING Salad oil 1 onion, finely chopped 2 canned green chiles, finely chopped 1 clove garlic, crushed 1 can (1lb) tomato purée 2 cups chopped chicken ½ teaspoon salt Dash of pepper ½ lb Cheddar cheese, grated
Make Red Chili Sauce. Keep Warm.
Heat ½ inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.
In saucepan, heat cream with bouillon cubes, to dissolve.
Make Filling: In 2 tablespoons hot oil in large skillet, sauté onion until tender – about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered, 10 minutes.
Heat oven to 350F. Dip each tortilla in cream. Top each with filling; roll up. Place, seam side down, in greased, 3-quart, shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.
RED CHILI SAUCE 2 tablespoons shortening 3 to 4 tablespoons chili powder 2 tablespoons flour ¾ teaspoon salt ½ teaspoon garlic salt Pinch oregano Pinch cumin
Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10minutes.
1 box frozen raspberries (10 ounces) Juice of 1 large lemon 1 tablespoon gelatine 4 tablespoons milk 4 tablespoons sugar (optional) 2 egg yolks 1 cup heavy cream 1 cup crushed ice Raspberries Kirsch
Defrost raspberries in a bowl with lemon juice.
Drain ⅔ cup of the raspberry juices into a saucepan (or if dry pack raspberries have been used, add 4 tablespoons to ⅔ water) and bring to a boil. Then pour the hot liquid into the container of an electric blender. Add gelatine and milk; cover and blend on high speed for 1 minute.
Remove the cover, add the raspberries and egg yolks. Then cover and blend at high speed for 5 seconds. Remove the cover, add cream and crushed ice, and keep blending until smooth. Pour into a mold and chill until set. Serve with raspberries moistened with 1 or 2 tablespoons Kirsch. Serves 4 to 6.
You will need: 1 cup rice (uncooked) 3 cups water 3½ cups milk ½ teaspoon salt 1 stick cinnamon 2 egg yolks, slightly beaten ¾ cup sugar ½ cup raisins ½ teaspoon grated lemon rind 1 teaspoon vanilla powdered cinnamon
Wash rice and slowly bring it to a boil in 3 cups of water. Add salt and lemon rind. Cook until soft and fluffy. Add milk, sugar and cinnamon stick. Simmer over low heat until it begins to thicken. Remove from heat and stir in raisins and egg yolks. Simmer over low heat 20 to 30 minutes until creamy, stirring occasionally. Remove from heat and vanilla [sic]. Pour into a serving dish. Serve warm or cold sprinkled with cinnamon.
2 pounds rhubarb 1 pound sugar 3 tablespoons lemon juice 3 tablespoons butter Thin slices of white bread Golden custard sauce or whipped cream
Wash and trim young rhubarb stalks, and cut into 1-inch segments. Combine rhubarb, sugar, lemon juice and butter in thick-bottomed saucepan; bring gently to a boil, stirring continuously; lower heat and simmer, stirring all the while, for about 5 minutes, or until rhubarb becomes soft, but still keeps its identity. Don’t let stalks disintegrate entirely; they must remain a trifle firm to be at their best. (Rhubarb varies enormously in flavour when cooked; so add a little more sugar (if too tart, a little more lemon juice if too sweet)
Lightly butter a soufflé dish; trim crusts from bread; cut each slice in half lengthwise and line sides of soufflé dish with bread. Cut enough slender triangles of bread to cover bottom of dish; and trim off standing bread slices at top edge of dish.
Fill dish with rhubarb mixture, reserving a little of the juices. Cut additional bread triangles to cover pudding. Chill in refrigerator overnight to firm pudding.
Just before serving, turn pudding out on a serving dish. POur over reserved rhubarb juices. Serve with a golden custard sauce or whipped cream. Serves 4 to 6.
2 loins of baby lamb Softened butter Salt and freshly ground black pepper 4 ounces fresh breadcrumbs 4 tablespoons finely chopped parsley ½ level teaspoon dried thyme ½ level teaspoon dried marjoram Grated ring of ½ lemon Grilled whole tomatoes Watercress
Spread loins of lamb with softened butter and season generously with salt and freshly ground black pepper; place in a roasting tin. Roast in moderately hot oven (400° – M5) for 15 minutes. Remove from the oven and cool.
Make a paste of breadcrumbs, chopped parsley, thyme, marjoram, lemon rind and softened butter, and coat sides of lamb thickly with this mixture.
Twenty minutes before serving, return loins of lamb to a moderately hot oven (400° – M5) and roast for 20 minutes.
Serve garnished with grilled whole tomatoes and watercress.
Vintage Recipe Cards 